Spicy Thai Basil Chicken | 2018-02-19 | daily-sun.com

food diary

Spicy Thai Basil Chicken

This version of Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

    19 February, 2018 12:00 AM printer

Spicy Thai Basil Chicken


•    1/3 cup chicken broth
•    1 tablespoon oyster sauce
•    1 tablespoon soy sauce, or as needed
•    2 teaspoons fish sauce
•    1 teaspoon white sugar
•    1 teaspoon brown sugar
•    2 tablespoons vegetable oil
•    1 pound skinless, boneless chicken thighs, coarsely chopped
•    1/4 cup sliced shallots
•    4 cloves garlic, minced
•    2 tablespoons minced Thai chilies
•    1 cup very thinly sliced fresh basil leaves
•    2 cups hot cooked rice



•    Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
•    Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, for 2 to 3 minutes.
•    Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, for about 2 or 3 more minutes.
•    Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, for about 1 minute.
•    Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, for 1 or 2 more minutes.
•    Remove from heat. Stir in basil. Cook and stir until basil is wilted, for about 20 seconds. Serve with rice.